Cranberry Coins

Photo: Johnny Miller
4 dozen

Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.


  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup confectioners' sugar, sifted

  • 1 teaspoon pure vanilla extract

  • 2 cups unbleached all-purpose flour, sifted

  • ½ teaspoon kosher salt

  • ½ cup chopped dried cranberries


  1. Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.

  2. On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)

  3. Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.

  4. Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

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